4.41 from 91 votes

Farro Salad

Name: Farro Salad with Basil Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup dry farro; 1 ⅓ cup cannellini beans (15 oz can, drained and rinsed); ¼ cup chopped sun-dried tomatoes (ones that are red instead of brownish in color); 1 cup mini mozzarella balls (also called pearled mozzarella I think); 4 cups baby arugula; additional sea salt and pepper (to taste); 1 cup packed basil (slightly chopped); ½ cup olive oil; 3 Tablespoon red wine vinegar; ¼ cup shallot; ½ teaspoon sea salt; ⅛ teaspoon ground pepper

Brittany MullinsUpdated Apr 05, 2025

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Servings: 6

40 mins

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This amazing farro salad features cannellini beans, fresh mozzarella, arugula and sun-dried tomatoes all tossed in a bright and delicious basil vinaigrette!

Farro salad with arugula, beans, tomatoes and mozzarella in a serving bowl.

Fun fact: I’m obsessed with farro. I think it’s a highly underrated grain! It’s very nutritious (packed with plant-based protein, fiber, vitamins, minerals and antioxidants) and I love the nutty flavor and chewy texture it adds to recipes like this farro salad!

This farro salad recipe was inspired by a local Greek market called Stella’s here in Richmond. I absolutely love their version and wanted to try recreating it at home.

Why You’ll Love This Salad
// ★★★★★ Review //
Farro Salad Ingredients
Substitutions
How to Make Farro Salad
Brittany’s Tip
How to Serve Farro Salad
How to Store Leftovers
Frequently Asked Questions
More Salad Recipes to Try
Farro Salad with Basil Vinaigrette Recipe

Why You’ll Love This Salad

This recipe is a total keeper, whether you’re serving it as a main or side. Here’s why it’s a go-to in my kitchen:

Packed with plant-based protein – The farro and cannellini beans make this salad super satisfying, with a great balance of carbs, protein, and fiber.
Bold, herby flavor – The homemade basil vinaigrette takes this salad to the next level. It’s bright, zesty, and so easy to whip up.
Simple, nourishing ingredients – Nothing fancy here—just a handful of wholesome ingredients that come together for a flavorful dish.
Customizable – You can easily add grilled salmon, chicken, or even tofu if you want more protein, or swap arugula for spinach or mixed greens.

// ★★★★★ Review //

“This is such a delicious recipe. I’m having a hard time not eating the whole thing! The dressing is so perfect. I would order this at a restaurant every time! This will be in the regular rotation.” – Britt

Farro Salad Ingredients

Arugula, farro, mozzarella, basil vinaigrette, sun-dried tomatoes and cannellini beans measured out into bows and jars.

farro – you’ll find dry farro by the other grains in the grocery store. Cook time for the farro will differ based on what variety you buy so you’ll want to follow the instructions on your package. Before cooking it looks like a wheat berry and after cooking it looks similar to barley. In terms of taste, farro has a mild, nutty flavory and a chewy texture. It is a wheat grain so farro does have gluten.
cannellini beans – also known as white kidney beans. I used canned beans for a shortcut!
sun-dried tomatoes – look for some that are red instead of brownish in color. I’ve found they’re softer and they add a vibrant color to the salad as well.
mini mozzarella balls – also known as pearled mozzarella, these little balls are about the size of marble and are perfect in this salad.
baby arugula – the perfect, zesty green to add to this salad!
sea salt and pepper – to bring all of the flavors together.
basil vinaigrette – a delicious combination of basil, olive oil, red wine vinegar, shallot, sea salt and pepper.

Substitutions

This salad is super flexible, and you can easily make a few swaps based on what you have on hand or your dietary needs. Here are some ideas:

Gluten-free option: Swap the farro for brown rice or quinoa. Both work well and still give the salad a nice hearty texture. Quinoa cooks faster and adds a little extra protein, too.
Cheese swaps: If you can’t find mozzarella pearls, just chop up a larger ball instead—it won’t look as cute, but it’ll still taste amazing. No mozzarella? Crumbled feta works too. You can also skip the cheese entirely to keep it dairy-free.
Dressings to try: If you’re out of basil, my apple cider vinaigrette or lemon vinaigrette would be tasty here, too. It’ll change the vibe a little, but still delicious.

How to Make Farro Salad

This easy farro salad comes together in just a few steps and makes the perfect lunch, light dinner, or make-ahead side.

Side by side photos of a salad bowl with arugula, mozzarella, farro, sun-dried tomatoes and cannellini beans. The second photo has a jar of basil vinaigrette being poured onto the salad.

Step 1: Cook the farro according to the package directions. Once done, drain and run under cold water to cool. Set aside.
Step 2: Add all the basil vinaigrette ingredients to a high-powered blender and blend until smooth and emulsified.
Step 3: In a large bowl, combine the cooked farro, cannellini beans, sun-dried tomatoes, mozzarella balls, and arugula.
Step 4: Pour the dressing over the salad and toss to combine. Taste and season with additional salt and pepper, if needed. Serve right away or chill in the fridge before enjoying.

Brittany’s Tip

Rinse your farro: Before cooking, give your farro a good rinse to remove any excess starch and debris. It helps the grains stay fluffy and not gummy.

Farro salad with arugula, beans, tomatoes and mozzarella in a mixing bowl with a spoon.

How to Serve Farro Salad

This farro salad could be eaten on its own (it makes a great lunch) or served as a side salad! If you want to add extra protein, it would be delicious with grilled chicken. And if you’re hosting a backyard picnic, it makes an amazing side salad. Here are some other dishes it would pair well with:

Black bean burgers – Can’t go wrong pairing this salad with a delicious veggie burger!
Vegan broccoli raisin salad – No picnic is complete without broccoli salad… this has an EBF twist with a vegan dressing!
Low-carb cauliflower potato salad – A fun take on a traditional potato salad. Use cauliflower instead of potatoes for this low-carb dish.
Roasted summer squash and zucchini – The perfect way to use up the summer squash that is taking over your garden!

How to Store Leftovers

This salad stores so well! Farro is a heartier grain so I actually think this salad gets better with time. I like to make it a few hours in advance to let the flavors marinate together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Frequently Asked Questions

Is farro gluten-free?

No, farro contains gluten. For a gluten-free option, you can swap in brown rice or quinoa instead.

Can I make this salad ahead of time?

Yes! This salad is great for meal prep. Just wait to add the arugula and dressing until right before serving to keep everything fresh.

What’s the best kind of farro to use?

I usually go for pearled farro because it cooks faster and still has a great chewy texture. Semi-pearled works too—just adjust the cooking time as needed.